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"The belly rules the mind."--Spanish Proverb

Georgia Onion Soup Recipe

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This recipe for Georgia Onion Soup is from The Doiron Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-4 Vidalia onions, cut in half and sliced
-1/2 stick (1/4 cup) butter
-32 ounces beef broth
-1 block Colby Jack cheese, sliced into 1/8 inch slices (Heluva Good)
-4 to 6 slices of French bread, sliced into 1/2 inch slices (1 slice per bowl)
Directions:
Directions:
Add butter and sliced onions to a large sauté pan together on medium high heat. Once the butter is melted, make sure all of the onion slices are coated and continue to stir to keep the onions from browning. You want the onions to be translucent, but not brown or crunchy. Immediately add the beef broth to onions and butter, then bring to boil. Now, you're ready to assemble the soup and prepare the bowls for broiling. Smaller bowls work perfectly. Turn the broiler on high. Add the soup to soup bowls and place the bowls on a large cookie sheet or a cake pan. After you have added the broth mixture to the bowls, immediately add 1 slice of the French bread to each bowl of soup. Immediately add the slices of Colby Jack cheese to the top of each bowl. You want to completely cover the bowl with the cheese, so arrange the cheese in a circular fashion. Add the pan to the oven and broil the soup. Close the oven, but watch carefully to see when the cheese begins to have small brown bubbles. Remove from the oven. Let cool for 5 minutes. Serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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